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Spring rolls
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Ingredients
| For
Stuffing: |
| Mixed vegetables |
2 Teacups |
| Boiled noodles |
100 Grams |
| Bean sprouts |
1 Teacup |
| Onions, sliced |
2 |
| Soya sauce |
2 Teaspoons |
| Refined oil |
4 Tablespoons |
| Salt
according to taste |
| For
the pancakes |
| Cornflour |
1/2 Teacup |
| Plain flour |
1/2 Teacup |
| Milk |
1/2 Teacup |
| A
pinch salt |
| Melted butter or
oil |
2 Teaspoons |
| Oil
for deep frying |
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Preparation
Method
For Stuffing:
- Cut the vegetables into long thin strips.
- Heat the oil in a pan . Add the onions,
vegetables, bean sprouts and stir fry on a high flame for 5 minutes.
- Add the noodles, Soya sauce and salt and cook
for 2 minutes. Cool and keep aside.
For Stuffing:
- Mix all the ingredients into a batter.
- Spread 1 tablespoon of the batter onto a
non-stick frying pan and cook on both sides with a little oil. Repeat for the remaining
batter.
How to proceed:
- Spread 1 tablespoon of the filling on each
pancake, fold and deep fry in oil.
- Cut into pieces and serve hot.
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